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. 2021 May 7;8:628845. doi: 10.3389/fnut.2021.628845

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Copyright © 2021 Palavra, Lubomski, Flood, Davis and Sue.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Comparison of macronutrient intake as a percentage of total energy intake. (A) Comparison of sugar intake expressed as a percentage of total energy intake between Parkinson's disease and healthy control groups (Mean ± [SD]). Patients with Parkinson's disease consumed a greater amount of total sugars (percentage of total energy intake; 21.9% [5.9] in Parkinson's disease patients vs. 18.7% [5.0] in healthy controls, p < 0.001). Similar findings were also noted for free sugars (8.8% [5.1] vs. 6.5% [3.3], p = 0.001) and added sugars (7.6% [4.7] vs. 5.6% [2.9], p = 0.001). Statistically significant comparisons of p ≤ 0.001 are indicated with**. (B) Comparison of protein, fat, carbohydrate and fibre intake for Parkinson's disease and Healthy control groups, expressed as a percentage of total energy intake (Mean ± [SD]). Statistically significant comparisons of p ≤ 0.05 are indicated with*.